Roasted Butternut Squash with Five Spice Bacon and Lemon Dijon Vinaigrette
I first made this dish for friends on Cape Cod-it was an off-the-cuff dish comprised on things that were in the fridge (isn’t that often times how all great meals start?) but has turned into an often-requested dish because it’s so delicious and so easy to make. It also straddles the line between hearty— from the squash and bacon— and light— with the bright vinaigrette and herbs, so it’s perfect to serve for all seasons.
Serves 4
INGREDIENTS
1 butternut squash
5 strips of bacon, cut into ½”pieces
5 sprigs of thyme
1 tsp five spice powder
1 tbsp lemon juice (about half a lemon)
1 tbsp Dijon mustard
¼ cup olive oil, plus one tablespoon
2 tsp honey
1 cup Greek yogurt
1 cup parsley, chopped
1 tsp kosher salt
½ tsp black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 450F.
Peel squash, carefully cut in half, remove seeds and cut into ½” slices. In a small bowl, toss bacon with five spice powder.
Arrange squash slices, bacon and thyme sprigs in a single layer on a foil-lined baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper and roast in oven for 20-25 minutes or until tops of squash are browned, flesh is tender and bacon is rendered. If desired, broil for 2 minutes to further brown tops of squash.
In the meantime, make the dressing. Combine lemon juice, Dijon, olive oil, honey, salt and pepper in a small bowl and whisk until emulsified.
To serve, swirl Greek yogurt on a serving platter and arrange squash on top. Top with bacon, then drizzle with dressing and garnish with parsley. Finish with flaky sea salt. Serve warm or at room temperature.
